Turnovers with bacon, egg and cheese

Ingredients:

Turnovers

• 4 strips of bacon
• 5 large eggs
• 2 tbsp chopped chives
• 110 gr. grated whole milk mozzarella
• 1 tbsp unsalted butter
• A few drops of hot sauce, such as Tabasco
• 1 sheet frozen puff pastry, thawed in the refrigerator overnight
• 170g cream cheese with green onions, room temperature (or 170g regular cream cheese mixed with 2 finely chopped green onions)
• Bagel toppings
• Ketchup

Bagel toppings

• 1 teaspoon sesame seeds
• 3/4 teaspoon poppy seeds
• 0.5 tsp dried crushed garlic
• 0.5 tsp dried chopped onion
• 1/4 teaspoon coarse salt
• Mix all ingredients

Preparation:

1. Preheat oven to 190°C. Line a baking sheet with parchment paper.
2. Place a large skillet over medium heat. Add the bacon and cook, turning once, until crisp, about 7 minutes. Transfer to a paper towel-lined plate to cool, then coarsely chop. Set aside.
3. In a medium bowl, beat 4 eggs together until smooth, then fold in green onions and mozzarella.
4. In a large skillet, melt the butter over medium heat. Pour the egg mixture into the hot skillet and cook until set on the bottom.
5. Using a spatula, gently push the set egg toward the sides of the pan, allowing the liquid egg to drain to the bottom. Repeat this process 1-2 more times until most of the egg has set, then transfer to a bowl. The eggs should still be fairly moist, as they will continue to set in the oven. Season with salt, pepper, and a few drops of hot sauce.
6. On a work surface, roll out the puff pastry into a 25 x 37 cm rectangle. Cut into six 12 cm squares. Top each square with a dollop of cream cheese and chives, then a little bacon, and finally a dollop of omelet, spreading it evenly and leaving a 2 cm border around the edges.
7. Beat the remaining egg in a small bowl with 1 tablespoon of water. Brush the edges of the puff pastry squares with the beaten egg and fold them in half to form rectangles. Pinch the edges to seal. Transfer to the prepared baking sheet, spacing them 2.5 cm apart.
8. Brush the top of the dough with egg wash and sprinkle with bagel mix. Bake until golden brown. Check for doneness after 30 minutes. Let cool slightly and serve with ketchup. Leftover turnovers can be refrigerated. Reheat in a toaster before serving.